The Legendary Italian Dishes Behind One of New York's Toughest Tables - Mise En Place
One of NYC’s busiest restaurants is Don Angie, run by husband-and-wife duo Scott Tacinelli and Angie Rito. On top of serving an internet-famous lasagna for two, the restaurant serves whole roasted lobster, buffalo milk caramelle, a chrysanthemum salad, and more.
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Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Nick Mazzocchi, Connor Reid
Editor: Christian Moreno
Executive Producer: Stephen Pelletteri
Supervising Producer, Operations: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Avery Dalal
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The fact that Chef Denver went from Panda Express to Sous chef at a Michelin-starred restaurant is insanely impressive
And he mentioned it like it was nothing
Panda Express is fine dining... You ain't know?
he’s got the Filipino advantage 👨🍳
@TakeaSwigofTheJuice they think it's mcdonalds
all chefs have potential, they have to start somewhere. Panda express also is a well oiled machine thats why people go there. no surprise there
actually chefs that don't sound like they are of some higher order of human beings. Just a group of passionate people that want to deliver a great experience
They feel like a couple of guys who one day said "why the hell not" and accidentally got a Michelin star. Love their down to earth and approachable energy.
Impossible not to root for these people. Not pretentious and really love their food / restaurant. You can tell how they go out of their way to compliment and make the staff feel good about what they do. It's hard to fake that.
Not hard to fake, but you can tell when it's fake. And they seem very genuine.
Ok, but they have De Cecco pasta on the shelf in back and they say "all our pastas are hand made..." suspicious.
@@RoyNatianSome dishes are meant to be made with dried pasta. If you watch Alex French Guy's pasta series on KZhead, he explains how painfully difficult it is to make your own dry pasta. Using De Cecco for certain dishes is perfectly valid.
@@ZainxIqbal that’s not relevant. They said all their pasts were hand made yet there’s pre-made pasta behind them.
@@RoyNatian Not every dish is meant to be eaten with fresh pasta. When a restaurant says that their pasta is hand-made in-house, it's always in reference to their fresh pasta, such as we can see being done in this video. The reason for using De Cecco Dry Pasta is because fresh pasta can literally not be "al dente", as it has too much moisture and is too soft even before being cooked, and there's a lot of pasta dishes that are served "al dente", especially in traditional Italian cuisine. There's literally only ONE restaurant in the WORLD that makes their own dry pasta in-house: Luciano Cucina Italiana in Rome, Italy by Michelin-Star Chef Luciano Monosilio. It's really not economically feasible to make your own dry pasta whatsoever, let alone doing so in the USA. To give an example of how difficult or even ludicrous it is to expect a restaurant to make their own dry pasta is the equivalent of a restaurant being expected to grow and harvest their own rice on-premises. It's literally not within the skillset, man-power, or financial abilities of a restaurant to do so. Hope that makes sense.
Love the behind the scenes food prep. Working in the food industry or any service industry is no joke. It’s harder than it looks
I wish they were paid more. It’s a shame they aren’t.
I work part time as a prep chef for a casual fine dining restaurant besides studying at university and it REALLY made me appreciate how much effort those workers are putting in on a daily basis. Incredible! Sadly many guests still don’t appreciate all the work.
Ummm it looks pretty hard
"everybody gets a crispy piece" I love how they're sharing something they had in their childhood with everyone.
I got the pleasure to work with these two, and their knowledge and professionalism is some of the best in the industry!
For those of you who haven't gotten it - they put out a book called Italian American. I'm a professional chef and it is an exceptional read! They put great modern spins on classic Italian dishes so its not like every other "red sauce" place you would see in Little Italy. Excellent work Chef!
Touching dough with bare hands 😢 this is why I don't eat out. People are gross and not hygienic.
@@mslillian4232there’s this thing called washing your hands
theyre business owners. not chefs anymore obviously. there are better dishes/books out there.
@@mslillian4232 thats what washing hands is for you know you have 100 trillion bacteria in your body? you are made of bacteria? everything is bacteria? its when you dont have bacteria that you get sick and die. stop using hand sanitizer every 10 minutes, its giving you mental illness tell me youre OCD by telling me youre OCD
How ironic that they are doing modern Italian with the help of a chef who used to work in a modern Chinese Restaurant (Panda Express)....
The way they prepare their lasagna is absolute insanity. What a bucket list dinner for me
You can literally do it yourself. They showed all the steps and the recipe isn't hard. The prep time is what's going to take you an entire day, since you have no experience, to do what they make in a few hours. 100% Possible though.
@@Mutiny960p
Why the Pam at 1:30 tho.
@@user-er8kz2jg6o I know... we have a parrot so ZERO non stick in the house-all cast iron'/stainless... just finished making Takoyaki here-cast iron no issues. No Pam needed. These two are awesome to watch though-they LOVE food... it show thru them and their staff
the reason this restaurant is great is because their recipes are accessible yet so damn impressive. very few restaurants do this
What does this comment even mean?
You don't need expensive equipment or impossibly technical techniques to make them. But they are very unusual and beautiful @@Gravy_Master
Chef Scott seems like a great boss! Very cool and respects his team🙌
ohhh that lasagna looks amazing... This Husband and Wife duo is awesome as well, great staff, you can tell they all adore these two. Hope they stay open for years and years!
I love how this guy keeps laughing that she does it better and faster than him 😂 so genuine and endearing
Just want to shout out to all the Mexicans in theses top restaurants. I remember once Bordouin said the amount of talent that came from Puebla was mind blowing.
Also Salvadorans, Guatemalans, Ecuadorians, etc. they're from all over. It's like saying "shout out to all the whites/blacks working in kitchens!"
@dpclerks09 I never said that.. I shouted out to the Mexicans, and specifically from Puebla. whether they are brown, black, white, or Asian type of Mexicans.. I didn't involve race, because I don't a care about race, I was talking about a geographic delimitation of modern states.
A cheese restaurant is my kind of place! Every bit of that looks amazingly delicious.
Give us all the cheese!
These guys have so much passione!!! And they seem like regular, cool people! Kudos to them!
LOVE this series
Looks delish and the owners seem like they take great pride in their food and they seem like very delightful people! I would love to work for them.
I have never had the chance to eat here and I LOVE Italian food. I have had friends tell me it’s fabulous. My wish is to go one day.
Learning something new,and seeing how everything works to come together as a great dish.this what makes a team ,working as a team.
Truly a labor of love… work work work and then more work , that’s is what a real restaurant life is like,, I did it for 40 years and boy I don’t miss it at all..
Hypnotizing dishes!!mouthwatering! I love that she says that she hopes the food is “soulful” 📿🙏🏼
Apart from the obviously amazing food, it seems like a really nice work environment for the staff.
I have never seen lasagna prepared that way.. It looks amazing and I want to eat in that restaurant
So inspiring. Thank you.
Great insights into what it is that makes a high quality restaurant work
Wonderful cuisine - recipes, please !!!! And so labour-intensive, but prepared with a ton of love and respect for the ingredients. Next time I am in NYC I gotta go there ...
I love her and it's been insane to get RSVP. Been trying for a whole year lol
Finally Iv been waiting for so long for this
Everything they make looks so good!!!
Love these videos, thanks Eater!
Thanks for watching!
There's truly nothing quite like a good lasagna that gets me absolutely bricked up
the Mise En Place is incredible
Never seen anyone do lasagna like that, but it makes so much sense! Those caramelli raviolis look insane as well. Mouth was watering watching every dish get prepared.
Its great to see Scott Hyper-focus on the cooking the passion for the craft really comes through, I'll have to stop by maybe see the parm arm tattoos. I am heavily into Italian cuisine as its part of my family and look forward to having some from Your restaurant
Looks fabulous great video
This looks so good!
Every dish looks awesome
Great video! I’ve never been very big on Lasagna but honestly these guys make it look worth while. 🔥 Then again i’ve never ordered it at a “fancy” restaurant so i just haven’t had good lasagna i think. 🤣
I would love to watch more of these videos that was great
Amazing restaurant, I can't wait to visit
So many delicious dishes! Yum!
Oh my, everything looks so delicious 😋
“Am I getting in today?” … “you’re the first person in line”🤣🤣🤣
You all seem like super sweet people. Would absolutely love to try your food someday. I wish you the greatest of success.
Love it and hopefully one day I’ll get to eat that heavenly looking food
rolled lasagna is my favorite! I love spinach, ricotta and prosciutto as a filling.
Finally a mise en place episode😭😭😭
that lasagna looks incredible, the prep work there is insane.
No.
Love these 2
Restaurant looks very dialed in. Would love to eat there some day. Also, I think they make electric/power parmesan cheese graters.
They are hard working people. This is why they are successful. Owners putting in work. Great job. I need to learn from u!.
I want to go there now 🤤
"Each and every one of our pastas are handmade"…… yea but at 0:09 I see those boxes of De Cecco stacked in the back😂😂
that's for staff meal. The restaurant I work at has many things in dry storage, the freezer and walk-in fridge that have never been our menu either. We have tyson frozen chicken tenders for god sakes. I work in a high end restaurant. We love chicken tenders at the end of a long shift
@@iancharlesspretty whack that you’re working at a restaurant and they want to feed you Tyson chicken nuggets of all things
@@dathunderman4 So who is gonna cater an entire meal on top of the work they already do then? People who work in the food industry often don't eat well.
i worked there. it''s not for the staff meal. we supplemented the fresh pasta with dry when needed. @@iancharless
Probably meant their fresh pasta. Dried pasta is completely different and most Italians buy it rather than make it. It’s like comparing long grain rice to risotto rice.
Mmm, def added to the Going To list and lots of good ideas to riff off of. I like that green olive and crouton dish.
Good luck with getting a table, man. They've been booked out constantly for years.
All of those dishes look absolutely delicious, oh, and that lasagna! 😋
Not only fresh pasta tastes amazing. It's also fun to make from scratch.
ok
The Parm coverage on that salad is dope
A lot of hard work every day at Don Angie's restaurant. They must be exhausted when they are finished for the day. Such dedication. The unique dishes look delicious.
I'd die happy after a big bowl of that salad
This restaurant has some of the most delicious food i've seen on the internet, and this is coming from someone who has watched a million of these restaurant videos lol. Incredible!
This looks delicious, I hope I get to eat there one day.
what a wholesome video
Okay this place needs to be a destination on everyone’s next trip.
I would love this catered for my wedding .
The amount of cheese used here makes me veryyyy happy!
Looks great
Their pasta dough looks incredible. Need to learn how to make mine that well. Think mine is usually a little too hydrated.
Gotta love that they spray Pam on the Lasagna pasta sheets..
This was nice.
Well done boys
OMG! If I ever get back to NYC, I'm coming to eat.
if a person from italia especially from bologna sees how they prepare the bolognese sauce he ll have a head stroke almost instantly
Same with that bechamel sauce.
The boxed pasta is almost certainly for family meal efficacy and speed due to the amount of prep they have to do during the day. You guys need to relax 😂
If you can, try making your own lasagna pasta. It's heavenly.
Shout out to Chef Denver. You don't hear about that enough. From Panda to a starred kitchen? Damn!
Love it
Lots of cooking tips here. Small steps but important.
BASICALLY...it looks delicious
chef really solve the problem for crispy lasagna
Super likable, down to earth couple. Folks you could feel good about giving your money to
"...every single one of our pastas... is hand made" -- and in the background they have many boxes De Cecco pre-made pasta on top of the shelf.
Is it on their menu?
I’m recommending switching vodka sauce used for lobster with a Pilsner beer and keeping salt levels low for the pasta. Nice work on the ricotta filled pasta.
"whats unique about this restaurant is that every pasta is handmade" as you see tons of de cecco pasta boxes in the background lol
ME TOO!
"all the pasta is made fresh" next shot has a whole stack of dried pasta boxes on a rack lol
You and the 50 other people here commenting on this must all feel super observant.
Smart young couple. They will do well .
Glad to see you both have an Italian flair. Seems everyone else (non - Italians) rides on our greatness. Glad to see Italians bringing a sense of authencity with their credentials to your dishes. 🇮🇹🇺🇲💯
did anyone else see the De Cecco dried pasta on the shelf???
Yum!
"We make all of our own pasta." Said in front of dozens of boxes of Birilla on the speed rack behind him.
More like one dozen. Is a restaurant not supposed to have any supplies? You saw those boxes, does that make them liars?
Ever consider that they need to feed their crew a family meal??
I love pasta 🍝 all types almost every way
thank you guys for making sure we get to have a taste of heaven before we die.
There is like no other way to do this!
Yup got me hungry again and i would like to try some of those dishes. So the parm arm though must be some decent overpriced italian macchina to do that or more restaraunt quality brand food processor or blender for that job since they go through so much.
VIVA 🇲🇽
So hard to get reservations at this place, hopefully one day!
Try the line!
Don Angie has become an institution in NYC. For me this restaurant is much better than Carbone in its on right.
Next visit to NY I will eat here!
Honestly, I would kill for some of that garlic flatbread.
hell yes yerba mate enjoyers! Bring back the pomegranate flavor!!!!